JP6459210B2 - Water-in-oil emulsion composition for roll-in - Google Patents

Description

  The present invention relates to a water-in-oil emulsion composition for roll-in, and more particularly, to a roll-in water-in-oil emulsion composition suitable for producing layered puffed flour foods such as pies and Danish pastries, and the use thereof The present invention relates to a layered puffed flour food.

  Various types of layered puffed flour foods such as croissants, pies, and Danish pastries sold at convenience stores and mass retailers are lined up in stores due to their volume, crispness, and crispness. These layered puffed flour foods are generally produced on a continuous production line, and the process is to pulverize the flour dough, wrap the roll-in water-in-oil emulsified composition with the flour dough, spread and fold the oil repeatedly A laminated structure of a water-in-water emulsified composition and flour dough is formed, formed into various shapes, fermented with a proofer, and baked in an oven.

  The layered puffed flour food is generally sold for a period of about 2 to 5 days from manufacture, but there is a problem that the quality deteriorates with time. Specifically, they may feel dry and feel uncomfortable, or the texture becomes stiff, and the cracks appear and the crispness becomes worse.

  It is generally understood that the main cause of deterioration in texture over time of layered flour-expanded food is recrystallization of starch, which is the main ingredient of wheat flour. Is to add. As described above, the crushed flour dough is wrapped in a water-in-oil composition for roll-in and spread and folded repeatedly. Moreover, it is formed into various shapes, and is subjected to a complicated process in which it is fermented in a proofer and baked in an oven. As a matter of course, the addition of an improving agent to the flour dough causes a considerable change in dough physical properties. This change in dough physical properties includes adjustment of time and temperature for kneading, adjustment of spreading work corresponding to changes in dough hardness, adjustment of fermentation temperature and time corresponding to changes in fermentation progress, etc. Since optimization of the process is required, improvement of the texture of the dough with a dough improving agent or the like requires tremendous effort and cannot be said to be a simple method.

  In addition, the layered flour-expanded food produced in a continuous line creates the value of providing products at a low price by efficiently mass-producing food. Therefore, it is common to use the same fabric for several products. For this reason, the use of dough improving agents affects a large number of products, and is actually not an effective means for improvement.

  As a method for improving the physical properties of bread, an approach from fats and oils is also made. According to Non-Patent Document 1, a soft bread can be obtained by using a kneading fat containing saturated monoglyceride in the oil phase, and the effect until 2 days after baking is described. However, the composition of kneaded fats and oils affects the physical properties of the dough, and therefore involves the same problems as the above-mentioned dough improving agent.

  On the other hand, it is considered that the final product can be easily improved while suppressing the influence on the physical properties of the roll-in oil and fat. Examples of methods for improving the texture of layered swollen wheat flour foods with roll-in fats and oils include, for example, oil compositions for roll-in containing monoglyceride organic acid esters and SFC in the oil phase of 2 to 40% (40 ° C) (Patent Documents) 1) Water-in-oil type emulsified oil / fat composition for roll-in containing cysteines and carboxylic acid (Patent Document 2), β-type oil / fat crystals in the oil phase at 5% or more and the pH of the aqueous phase from 1 to 6 with organic acid An emulsified oil / fat composition for water-in-oil type roll-in (Patent Document 3) is disclosed. All of these have a problem of imparting and maintaining a crisp texture. On the other hand, in the case of layered puffed flour foods that are mainly produced on a continuous line and are displayed and sold for several days, for example, for 2 to 5 days after baking, there are many situations where it is required to maintain softness and moist feeling over time. .

JP 2000-253816 A JP 2001-45969 A JP 2007-116985 A

Yasuo Tanaka and Hiroshi Matsumoto “Science of Baking Materials”: 114-116 (Kohan, published on September 30, 1992)

  Layered swollen flour foods such as pies and Danish pastries will deteriorate in quality over time, more specifically, puffy, will feel uncomfortable, will have a hard texture, and will have cracks There are problems such as crispness getting worse. In the present invention, it is an object of the present invention to provide a simple and versatile production method that suppresses these problems even when the number of days after baking has elapsed and suppresses the influence on workability and physical properties of the dough.

  The present inventors have obtained knowledge that can solve the above problems by using a water-in-oil emulsion composition for roll-in containing a specific component, and have completed the present invention.

That is, the present invention includes (1) 0.9 to 5% by weight of a monoglyceride having a saturated fatty acid having 16 to 22 carbon atoms as a constituent fatty acid, and 0.2 to 2% by weight of an organic acid and / or an organic acid salt. % Water-in-oil emulsion composition for roll-in,
(2) The water-in-oil emulsion composition for roll-in according to (1), wherein the organic acid and / or organic acid salt is sodium citrate,
(3) A layered puffed flour food comprising the water-in-oil emulsified composition for roll-in according to any one of (1) to (2),
(4) A monoglyceride containing a saturated fatty acid having 16 to 22 carbon atoms as a constituent fatty acid is blended in an amount of 0.9 to 5% by weight, and an organic acid and / or an organic acid salt is blended in an amount of 0.2 to 2% by weight. A method for producing a water-in-oil emulsion composition for roll-in,
(5) The method for producing a water-in-oil emulsion composition for roll-in according to (4), wherein the organic acid and / or organic acid salt is sodium citrate,
(6) A method for producing a layered puffed flour food, characterized in that the water-in-oil emulsion composition for roll-in according to any one of (1) to (2) is used.

  According to the present invention, there is provided a layered puffed flour food such as pie or Danish pastry in which softness and moist feeling are maintained even after the lapse of days after baking without affecting dough physical properties and workability during production. Can be provided.

  Any known edible fats and oils can be used as the fat and oil raw material of the water-in-oil type emulsion composition for roll-in of the present invention, such as rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, and rice bran oil. , Corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea fat, monkey fat, cocoa butter, palm oil, palm kernel oil and other vegetable oils and fats, beef tallow, lard, fish oil, Animal fats and oils such as whale oil can be exemplified, and single or mixed oils of the above fats and oils or processed fats and oils subjected to hardening, fractionation, transesterification and the like can be used.

  The oil and fat raw material constituting the water-in-oil emulsion composition for roll-in of the present invention has an SFC of 30 to 80 at 10 ° C, an SFC of 10 to 65 at 20 ° C, and an SFC of 2 to 35 at 30 ° C. preferable. Below the lower limit, the water-in-oil emulsion composition for roll-in is too soft, the dough shrinks during the roll-in operation, the inner layer of the baked product becomes uneven, or the water-in-oil emulsion composition is kneaded into the dough. As a result, the inner layer of the fired product may become clogged. If the upper limit is exceeded, the water-in-oil emulsion composition for roll-in may become too hard and lose its plasticity, and the water-in-oil emulsion composition may crack during roll-in operation and the inner layer of the baked product may become uneven. .

  The water-in-oil emulsified composition for roll-in of the present invention contains 0.9 to 5% by weight, preferably 1.0 to 3.5% by weight, of monoglyceride containing a saturated fatty acid having 16 to 22 carbon atoms as a constituent fatty acid. Preferably it contains 1.05 to 2% by weight, and the organic acid and / or organic acid salt is 0.2 to 2% by weight, preferably 0.35 to 1.75% by weight, more preferably 0.5 to 1%. .5% by weight is contained. When either one or both are not contained or less than the lower limit, the effect of suppressing quality deterioration over time of the intended layered puffed flour food product cannot be obtained. When the monoglyceride which uses a saturated fatty acid having 16 to 22 carbon atoms as the constituent fatty acid exceeds the upper limit, the layered puffed flour food may be unsatisfactory. When the organic acid and / or organic acid salt exceeds the upper limit, the flavor derived from the organic acid and / or organic acid salt may be felt remarkably and the commercial value of the layered puffed flour food product may be impaired.

  The present invention is characterized in that the monoglyceride and the organic acid and / or the organic acid salt are contained in the water-in-oil emulsion composition for roll-in. Thereby, the effect in the final product can be easily obtained without affecting the physical properties of the flour dough. On the other hand, when these are added directly or in combination to the flour dough, it is necessary to individually adjust and optimize the production process due to changes in dough physical properties such as increased extensibility. It will be inferior.

  The organic acid and / or organic acid salt contained in the water-in-oil emulsion composition for roll-in of the present invention is effective in suppressing deterioration of quality over time of the layered puffed flour food. From the aspect, an organic acid salt is preferable. Examples of the organic acid include citric acid, succinic acid, gluconic acid, acetic acid, tartaric acid, lactic acid, fumaric acid, malic acid, itaconic acid, phytic acid, and α-ketoglutaric acid. Examples of organic acid salts include sodium salts, potassium salts, calcium salts, and the like of the aforementioned organic acids. The organic acid and / or organic acid salt can be used alone or in combination. Also, depending on the type of organic acid / organic acid salt, it may have a unique flavor and the use of the final product may be limited, so sodium citrate is preferred, and trisodium citrate is the most versatile and most preferred.

  An emulsifier may be added to the water-in-oil emulsion composition of the present invention as necessary. As emulsifiers, lecithin, glycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sugar ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, propylene glycol fatty acid ester and acetic acid monoglyceride, tartaric acid monoglyceride, mixed tartaric acid monoglyceride Citric acid monoglyceride, diacetyltartaric acid monoglyceride, lactic acid monoglyceride, succinic acid monoglyceride, various organic acid monoglycerides such as malic acid monoglyceride, stearoyl calcium lactate, and stearoyl sodium lactate.

  In the present invention, in addition to the above-mentioned raw materials and additives, oil-soluble components such as pigments, antioxidants and fragrances, and water-soluble components such as salt, saccharides, powdered milk and fermented milk can be used as desired.

  The method for producing the water-in-oil emulsion composition for roll-in of the present invention is not particularly limited, but after pre-emulsification of the oil phase and the aqueous phase as usual, it is quenched with a perfector, a botter, a combinator, etc. Can be manufactured. The oil phase can be prepared by adding and dissolving / dispersing oil-soluble components such as pigments, antioxidants, and fragrances as necessary to the melted fats and oils. The aqueous phase can be prepared by adding and dissolving / dispersing a water-soluble milk component in water or warm water, and if necessary, sodium chloride, saccharides, inorganic salts and the like.

  The layered puffed flour food of the present invention is made by spreading a flour dough, which can be kneaded by adding water, salt, etc. with wheat flour as a main ingredient, and folding it on a roll-in water-in-oil emulsion composition It is possible to obtain a layered dough by repeating the thinning again and then fermenting, shaping and baking as necessary. Specific examples of the layered puffed flour food thus obtained include Danish pastries, croissants, and pies. Moreover, since deterioration of quality over time is effectively suppressed, it is particularly suitable for products that are displayed and sold for several days.

  The following examples illustrate the present invention in more detail. In the examples, “%” and “parts” mean weight basis unless otherwise specified.

[Preparation of water-in-oil emulsion composition for roll-in]
<Example 1>
Palm fraction hardened oil (rising melting point 38 ° C) 21 parts, rapeseed hardened oil (rising melting point 35 ° C) 16 parts, soybean oil 21 parts, saturated monoglyceride ("Emulsy MS" manufactured by Riken Vitamin Co., Ltd.) 1.1 parts, soy lecithin 0.3 parts (“SLP paste” manufactured by Sakai Oil Co., Ltd.) were mixed at 60 ° C. to obtain an oil phase. Separately, 0.6 part of trisodium citrate was dissolved in 10 parts of water at 60 ° C. and 30 parts of sugar / fructose fructose liquid sugar to obtain an aqueous phase. The oil phase and the aqueous phase were mixed and stirred at 60 ° C., preliminarily emulsified, and rapidly cooled and kneaded with a combinator to obtain a water-in-oil emulsion composition for roll-in having a good structure.

<Examples 2-7, Comparative Examples 1-3>
According to the composition of Tables 1 and 2, a water-in-oil emulsion composition for roll-in was obtained according to Example 1.

<Example 8>
30 parts of fractionated palm oil (increased melting point 38 ° C), 24 parts of rapeseed oil (increased melting point 35 ° C), 30 parts of soybean oil, 1.1 parts of saturated monoglyceride ("Emulsy MS" manufactured by Riken Vitamin Co., Ltd.), soybean lecithin 0.3 parts (“SLP paste” manufactured by Sakai Oil Co., Ltd.) were mixed at 60 ° C. to obtain an oil phase. Separately, 0.6 part of trisodium citrate was dissolved in 14 parts of water at 60 ° C. to obtain an aqueous phase. The oil phase and the aqueous phase were mixed and stirred at 60 ° C., preliminarily emulsified, and rapidly cooled and kneaded with a combinator to obtain a water-in-oil emulsion composition for roll-in having a good structure.

<Comparative Examples 4-6>
According to the formulation in Table 2, a water-in-oil emulsion composition for roll-in was obtained according to Example 8.

[Test 1] (Danish baking test)
The flour dough raw materials shown in Table 4 were kneaded and fermented in a chamber at 28 ° C. and 75% humidity for 60 minutes, and then retarded for 60 minutes with a −18 ° C. freezer. The water-in-oil emulsion composition for roll-in of Examples 1 to 7 and Comparative Examples 1 to 2 was folded (50% to the powder), and then folded in three on a reverse sheeter, and then 60 in a freezer at -7 ° C. After taking the retard for 1 minute, the sheet was folded once on the reverse sheeter and then retarded for 45 minutes with a freezer at -7 ° C. Subsequently, the dough is stretched to a thickness of 8 mm with a reverse sheeter, cut into a strip of 50 mm × 150 mm, twisted into two, then formed into a ring, put into an angel mold with a diameter of 18 cm, and stored at 32 ° C. and 75% humidity. And then baked for 16 minutes in an oven with an internal temperature of 210 ° C. to obtain a Danish.

[Test 2] (Croissant firing test)
The flour dough raw materials shown in Table 6 were kneaded and fermented for 60 minutes in a chamber at 28 ° C and 75% humidity, and then retarded for 60 minutes with a freezer at -18 ° C. The water-in-oil emulsion composition for roll-in of Example 8 and Comparative Examples 5 to 8 was folded (60% powder), folded twice with a reverse sheeter, and then retarded for 60 minutes with a -7 ° C freezer. Then, the plate was folded once on a reverse sheeter and then retarded for 45 minutes with a freezer at -7 ° C. Subsequently, the dough thickness is extended to 4 mm with a reverse sheeter, 55 g is formed, fermented in a chamber at 32 ° C. and 75% humidity for 60 minutes, and then baked in an oven at 210 ° C. for 17 minutes to obtain a croissant. It was.

  A sensory evaluation was performed by seven panelists on the Danish of Examples 1 to 7 and Comparative Examples 1 to 3, and the croissants of Example 8 and Comparative Examples 4 to 6, and after 1 day of baking, the taste, mouth melt, texture (moist feeling, softness) Tables 1 and 2 show the evaluation results of the texture (moist feeling, soft feeling) after 4 days of baking.

[Evaluation criteria]
(Flavor, melt in mouth)
○: Good △: Slightly inferior but acceptable ×: Poor (moist feeling)
○: Good △: Slightly sticky but acceptable range ×: Strong and bad (soft)
◯: Good △: Slightly hard, but acceptable range ×: Hard, bad for any defect was passed or better.

[Evaluation 1 day after firing]
The examples were good in all of the flavor, melting in the mouth, moist feeling and soft feeling. Regarding the flavors of Examples 4 to 6, since Example 4 felt a slightly sour taste, Example 5 felt a slightly unique taste, and Example 6 felt a slightly sour taste and slightly unique taste. Although the flavor (use) of the layered puffed flour food may be limited, it was generally in a good range. On the other hand, Comparative Example 5 had a strong salty taste and was poor in flavor. Comparative Example 6 was poor in melting in the mouth, hard in texture, and poor in soft feeling.

[Evaluation 4 days after firing]
In all the examples, both moist and soft feelings were good. Example 3 was in a range where it could be judged as good, although a slight sag and hardness were felt. On the other hand, the textures of the comparative examples were both hard and puffy, and both the moist and soft feelings were poor.

(Table 1) (Unit: parts by weight)

(Table 2) (Unit: parts by weight)

(Comparative Example 7)
According to the formulation in Table 3, a water-in-oil emulsion composition for roll-in was obtained according to Example 1. Subsequently, 1.1 parts of saturated monoglyceride and 0.6 part of trisodium citrate were added to the flour dough composition shown in Table 4 and kneaded, and Danish was produced according to Test 1. During the work, the extensibility of the flour dough was significantly increased as compared with other examples and comparative examples, so that the condition change adjustment was necessary, and the process was more complicated. It was inferior to the mouth melting of the layered puffed flour food.

(Table 3) (Unit: parts by weight)

(Table 4) Test 1: Compounding flour flour for Danish (unit: parts by weight)

(Table 5) Danish production conditions

(Table 6) Test 2: Mixing flour dough for croissants (unit: parts by weight)

(Table 7) Production conditions for croissants

Claims (3)

A roll-in characterized in that it contains 0.9 to 5% by weight of monoglyceride containing a saturated fatty acid having 16 to 22 carbon atoms as a constituent fatty acid and 0.35 to 1.75% by weight of sodium citrate. Water-in-oil emulsion composition. A roll-in characterized in that 0.9 to 5% by weight of monoglyceride containing a saturated fatty acid having 16 to 22 carbon atoms as a constituent fatty acid and 0.35 to 1.75% by weight of sodium citrate. For producing a water-in-oil emulsion composition. Use of the water-in-oil emulsion composition for roll-in according to claim 1 , a method for producing a layered expanded flour food product.